Sugar-Coated Churros

This classic fried-dough treat is popular throughout Latin America and Spain. You can add a big pinch of cinnamon to the sugar coating for a bit of spice.

Serves: 12Hands-on: 20 minutesTotal: 50 minutesDifficulty: Medium

Serves: 12


  • 3 cups vegetable oil
  • 1 cup water
  • 1⁄2 cup butter
  • 1 cup flour
  • 1⁄4 tsp. salt
  • 3 large eggs
  • 1 cup sugar


  • Pour oil into a medium-sized frying pan (the oil should be 1 to 2 inches deep). Heat to 375°F.
  • Heat the water to a rolling boil in medium-sized saucepan. Add the butter and continue to boil. Quickly stir in the flour and salt. Reduce heat to low and stir vigorously until the mixture forms a ball. Remove from heat and beat in the eggs 1 at a time, until the mixture is smooth and glossy.
  • Spoon the dough into a pastry bag fitted with a large star tip. Squeeze out 1-by-10-inch sticks. Fry the sticks 2 or 3 at a time until light brown. Remove the sticks and cool on paper towels.
  • Pour the sugar onto a large plate. As soon as the churros are cool, roll them in the sugar. Set aside until completely cool.